Best Black Bean Soup

Best Black Bean Soup

Ingredients:

2 cups dry black beans, or 3 15 oz. cans black beans, rinsed and drained
4 cups water or vegetable broth
1 large onion, chopped
10 medium garlic cloves, chopped
2 teaspoons ground cumin
2 medium carrots, diced
1 cup chopped bok choy
1 large bell pepper, chopped
1 1/2 cups orange juice
2 medium tomatoes, diced
1 large sweet potato, steamed and cubed
Black pepper to taste
Cayenne, to taste
Green onions, chopped
Cilantro, lots!
Salsa

Directions:

1. Soak beans overnight or for at least 4 hours in plenty of water. Place soaked beans in a heavy soup pot with 4 cups of water or broth.  Bring to a boil, cover, and simmer about 1 1/4 hours, or until beans are tender. (If using canned beans, skip this step.)

2. In a wok, stir-fry onions, half the garlic, the cumin, and carrots until just tender.  Add bok choy, the remaining garlic, and bell pepper.  Stir-fry another 10-15 minutes, until everything is tender.

3. Add vegetable mixture to beans, craping bowl carefully.  Stir in orange juice, diced tomatoes, and sweet potatoes.  Add black pepper and cayenne pepper.

4. Puree some or all of soup in batches in a food processor or blender.

5. Simmer over low heat for 10-15 minutes.  Serve topped with chopped green onions, cilantro, and salsa.  The salsa really adds the punch!


(From the book, "Prevent and Reverse Heart Disease" by Caldwell B. Esselstyn, Jr., M.D. pg. 190)

Submitted by: Kim W.